Everything tastes better mini-size right? I guess Texans may disagree, but I think small sized foods have lots of advantages. They cook faster, are easy to eat with your fingers, plus they just look cute.
In this recipe, regular corn muffins are kicked up a notch with the addition of fresh rosemary and a pocket of cheese in the middle. They are best served warm from the oven while the cheese is still melted and gooey. It’s hard to stop with just one of these bite-sized Mini Corn Muffins so go ahead and put them in a bread bowl and eat them like popcorn.
This recipe is a good one to play around with and get creative. Switch out the cheddar for pepper jack or fontina, or try jalapenos or fresh thyme instead of rosemary. Some ham, bacon, or prosciutto mixed in would be delightful as well.
More savory muffin recipes
Cheese-Stuffed Mini Corn Muffins
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 2 teaspoons chopped fresh rosemary
- 2 eggs
- 1 3/4 cups buttermilk
- 6 tablespoons unsalted butter, melted
- 4 ounces cheddar cheese cut into 16 cubes
- Cooking spray
- Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, sugar, and rosemary.
- In a medium bowl, whisk together eggs, buttermilk, and butter until blended. Make a well in center of dry ingredients and pour egg mixture into well.
- Fold dry ingredients into wet until blended with no lumps, but do not overmix.
- Spoon batter into 16 mini-muffin cups, just enough to cover the bottom. Place one piece of cheese in each muffin cup. Spoon remaining batter on top of cheese. (Note- based on the size of your muffin tin, you may come out with more or less than 16 muffins.)
- Place in oven and bake for 10-12 minutes, or until firm when lightly pressed on. Place pan on a wire rack and let cool for 5 minutes. Serve warm.
Recipe Source: adapted from Williams Sonoma